Common Formulations
Common formulations for bread include 100% flour, 60% water/liquid, 1% yeast, 2% salt and 1% oil, lard or butter. The amount of water, expressed as a percentage of the weight of flour, is referred to as the "hydration" and is indicative of the stickiness of the dough and the "crumb", or internal texture, of the bread. Lower hydration rates (e.g. 50-57%) are typical for bagels and pretzels, and medium hydration levels (58-65%) are typical for breads, and rolls. Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as baguettes or Ciabatta.
Read more about this topic: Baker Percentage
Famous quotes containing the word common:
“Art and ideology often interact on each other; but the plain fact is that both spring from a common source. Both draw on human experience to explain mankind to itself; both attempt, in very different ways, to assemble coherence from seemingly unrelated phenomena; both stand guard for us against chaos.”
—Kenneth Tynan (1927–1980)